Butternut Squash Soup Recipe
What You Need
2 tablespoons butter
1 butternut squash, peeled, seeded and diced
3 carrots, diced
2 celery stalks, diced
3 cans (14.5 oz. each) chicken broth
1/2 teaspoon dried thyme leaves, crushed
2 cloves garlic, minced
1/2 cup honey
1 onion, chopped
1 potato, peeled and diced
Salt and pepper, to taste
What To Do
1. In large pot, melt butter over medium heat. Stir in onions and garlic. Cook and stir until lightly browned, about 5 minutes.
2. Stir in potatoes, squash, chicken broth, honey and thyme. Bring mixture to boil; reduce heat and simmer 30 to 45 minutes or until vegetables are tender.
3. Remove from heat and cool slightly. Transfer mixture to blender or food processor; process until smooth.
4. Return pureed soup to pot. Season to taste with salt and pepper. Heat through and serve.
Source: National Honey Board
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